The word comes from German via Swedish and in Norway traditionally also called bisp.
The initial preparations for gløgg may be made the day before to allow the spices to develop.
The day before
1. Boil up 2-3 dl (about 1/2 pint) water with 100 g sugar and the following spices:
5-7 peeled pods of cardamom seeds
4 whole cloves
1-2 sticks whole cinnamon
Thinly shaved peel of 1 Seville orange
1 small piece of ginger, peeled and cut in two
Cover and leave to infuse overnight.
2. Pour enough of your chosen spirit to just cover 100 g raisins . Cover with a lid and leave overnight.
Strain the boiled and cooled spice mixture into a large glass bowl
Add 2 bottles red wine (claret for preference)
Add the soaked raisins (and any remaining spirit)
Warm up to boiling point but do not boil. Add more sugar and/or spirit to taste.
To serve, put a teaspoon into cups or glasses, pour in the hot gløgg with a few of the raisins and some blanched and halved almonds.
Skål and Happy Christmas!